I traveled to Morocco in June, and it was just as hot as you might imagine. Perhaps that's why one of my most memorable meals was from our first respite from the heat: a 4-course lunch above the village of Imlil, high atop the Kasbah Du Toubkal in the Atlas Mountains. There we enjoyed a fresh tomato salad that was simple, flavorful and cooling all at once--the perfect antidote to hot, tiring days of travel.
Continue reading
Located just 10 miles from the coast, we eat oysters every chance we can get, especially this time of year! Between grape and olive harvests, when the blue waters of Tomales Bay are still and the ocean breeze has settled into the crisp, clear days of Autumn. To spice up your next oyster dinner try them with a cilantro jalapeno mignonette.
Continue reading
After tasting this delicious, savory bread pudding at a recent ranch event, we asked local caterer Pam Ferrari to share her leek bread pudding recipe. She uses organic leeks and herbs grown here at the ranch and recommends pairing this flavorful dish with a simple green salad drizzled in our extra virgin olive oil and a chilled glass of Rosebud.
Continue reading
This simple, 4-ingredient potato leek soup is warm and comforting enough for chilly late winter days, but light, clean and green enough for an early spring meal. Our chef included his vegetable stock if you want to make your own from scratch, but organic, store-bought stock works well, too.
Continue reading
Every football (or futból) party needs a bean dip, right? But must they all have seven layers? Here's our favorite game day recipe.
This purist's version uses lima beans, but you could use lentils, favas, cannellini beans or any legume you choose. To make a speedier version, use canned or frozen beans and to make it extra fancy, add some chopped fresh herbs. Don't forget to finish it with a liberal dose of olio nuovo.
Continue reading
Crisp and flavorful, our cured Tuscan table olives are a versatile pantry staple. Brine-cured in a splash of Cabernet Sauvignon vinegar, they are perfect for nibbling before meals, alongside our reds and even in a martini. They also make a delicious tapenade and offer a perfect foundation for marinating, which local chefs seem to love. Make Tyler Florence's Party Olives for your next appetizer with this simple recipe.
Continue reading
